Michael Solomonov
By Michael Solomonov
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Food Chicken Thighs With Kumquats and Olives
Serves 4 1 teaspoon smoked paprika 1 teaspoon ground coriander ½ teaspoon ground cumin 1 teaspoon kosher salt 4 chicken thighs, bone-in and skin-on 4 tablespoons olive oil 4 cloves garlic, sliced ½ of a medium onion, sliced 1 teaspoon tomato paste ¼ cup chopped parsley ¼ cup chopped dill ½ cup chopped green olives…
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Food Tehina Shortbread Cookies
Makes about 30 cookies It may come as a surprise, but tehina is perfect in desserts because, in addition to adding nutty flavor, it helps modulate sweetness and leaves you wanting more. For me, there’s nothing as comforting as these shortbread cookies enriched with tehina. They are ridiculously easy to make and extremely satisfying. Because…
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Recipes Michael Solomonov’s Goldie Falafel
Pulsing in a food processor creates the crispy exterior. Makes about 30 pieces (enough for 5 or 6 sandwiches) 1 tablespoon baking powder 1 tablespoon kosher salt 2 teaspoons ground cumin 2 teaspoons ground turmeric 1 pound dried chickpeas, soaked in water overnight and drained Big handful fresh parsley Big handful fresh cilantro 1 medium…
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Recipes Michael Solomonov’s 5-Minute Hummus With Quick Tehina Sauce
Makes about 4 cups (4 servings) For the Quick Tehina Sauce 1 garlic clove Juice of 1 lemon 1 (16-ounce) jar tahini 1 tablespoon kosher salt 1 teaspoon ground cumin 1 to 1½ cups ice water For the Hummus 2 (15-ounce) cans chickpeas, drained and rinsed Make the tehina sauce: Nick off a piece of…
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Recipes A Sustaining Super Stew For An Amazon
We asked four-time James Beard-award-winning Israeli-American chef and restaurateur Michael Solomonov what he would serve Wonderwoman. For the main dish, he settled on a modernized version of siniya, an Arab main dish. His version uses barbecued beef cheeks cooked with tomatoes, cinnamon and tahini. “It’s usually braised meat or kabob stewed in tahini, which is…
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Recipes ‘Zahav’ Mango, Cucumber and Sumac-Onion Israeli Salad
This salad contains homemade pickled onions, which wake up a slew of recipes. Chef Michael Solomonov came up with them because he realized raw onions didn’t always appeal to the American palate. “So the quick-pickle treatment is really attractive,” he said. “You can eat a bunch of it. It’s nice, it’s refreshing, but it’s still…
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